466 chicken soup recipes

Creamy soup made from toasted sunflower seeds simmered with scallions and chicken broth until nutty and rich.

Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.

Açorda is a traditional Portuguese bread soup built from stale bread, garlic, olive oil, and chicken broth. Simple, sustaining, and a cornerstone of Alentejo peasant cooking.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Velvety pureed avocado soup simmered with cumin, coriander, and garlic, then studded with brined green peppercorns for a sharp, peppery bite. Creamy, savory, and completely unexpected.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.

If you're one who enjoys cold soup, then this delicious dish will please your tastebuds in no time!

Elegant cepe consomme made by simmering dried porcini mushrooms in homemade chicken stock until deeply concentrated. Finished with a splash of Madeira for refined warmth.

Pressure cooker celery soup with anise seed, leeks, and orzo. Partially pureed for a silky-chunky texture, this light soup is on the table in under 40 minutes.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

Homemade chicken broth simmered low and slow with aromatic vegetables, bay leaf, and fresh parsley for a rich, golden stock that beats anything from a can.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Warm up your winter with this delicious tomato soup the whole family can enjoy!